We’re coming to the end of the natural Jerusalem Artichoke season now (bizarrely it’s neither an artichoke, and also nothing to do with Jerusalem!). This recipe makes a very yummy soup if you can get your hands on some:
Ingredients
(all available at The Apiary, except for the oil)
500g Jerusalem Artichoke
500g Turnips
2 Carrots diced
1 Stick Celery sliced thinly
2 White Onions diced
2 Litres of Vegetable Stock
Oil for roasting
Method
- Roast your whole artichokes and turnips (skin on) at 170 deg C until they are soft – approx. 25-30 mins in a little oil and salt.
- In a frying pan with a little oil and a knob of butter, slowly fry the onions, carrots and celery until soft, but not coloured.
- Once your artichokes and turnips are soft, remove from the oven and allow to cool so you can peel them. Roasting in the skin adds to the flavour.
- Now add your stock to the frying vegetables and simmer gently for about 20 minutes.
- Peel the artichokes and turnips (don’t worry if a little skin is left, you will remove this later).
- Pour vegetables and stock from the frying pan into a big saucepan add your peeled artichokes and turnips.
- Blitz with a hand blender or food processor (if using a food processor, blitz in small amounts and combine).
- Pass the soup through a sieve to remove any big lumps and any excess skin you may not have been able to peel off.
- Warm soup through and season to your taste with salt and white pepper.
- Enjoy!
We like to have this with a warm crusty roll and butter.